This Easy Vegan Stuffing is made like the classic breaded version but without any meat and is also oil-free and dairy-free. It is just 8 simple ingredients and a few easy steps!
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EASY VEGAN STUFFING
I’ve been blogging over 6 years and have never posted a Vegan Stuffing recipe before! That changes today. Partly in due to the fact that I got several requests for one. This Vegan Stuffing recipe is so easy to make, is oil-free (except for a little nonstick spray), is dairy-free and meatless.
Most stuffing recipes, even vegan versions, rely on oil and vegan butter for that richness. Nope, instead, I used pecans. Since I love to use pecans for buttery magic, like in these Vegan Apple Hand Pies and Vegan Chocolate Chip Cookies, I knew it would give a buttery touch to this stuffing. It’s delicious!
For the bread, I used a Ciabatta bread loaf. I highly recommend this kind or a country loaf or french loaf from a bakery, they will yield the best texture. This recipe is not meant to be gluten-free, so please understand that if you need gluten-free, you’ll have better luck with an already written gluten-free stuffing recipe.
HOW DO YOU MAKE VEGAN STUFFING?
You will need the following 8 ingredients:
- 1 pound loaf of bakery-style bread like Ciabatta, Sourdough or French. I used Ciabatta because it has a really sturdy texture and holds up well.
- worcestershire sauce
- veggie broth
- fresh herbs (I used fresh sage and thyme)
Start out by cutting your loaf into 1 inch cubes as pictured and place in a tray or bowl and leave to sit out at room temperature for at least 8 hours or overnight. This will dry out the bread well so it holds it’s texture for the stuffing. If you skip this step, you will end up with soggy stuffing. The stuffing should be moist and soft on the inside, but not soggy.
Next, chop your onion, garlic and celery and saute until tender. Then you will add the veggies to a bowl, along with the veggie broth, worcestershire sauce, pecans and herbs, salt and pepper. Give it a good stir.
Pour this mixture over the bread into the casserole dish and stir until very well coated. It will seem too dry at first, but stir for around 3-5 minutes until all the bread is moist and there is no more liquid at the bottom. If you weighed everything, it should be just right.
Bake at 350°F (177°C) covered with foil for 30 minutes. Remove the foil and bake another 25 minutes or until the top is golden brown and the tips of the bread are crispy.
OTHER VEGAN THANKSGIVING RECIPES YOU NEED FOR THE HOLIDAY:
- The Best Vegan Fluffy Mashed Potatoes (No, really, they are. They are so popular with readers, that they also earned a spot in my Cookbook!)
- Thyme Cabernet Gravy
- The Best Vegan Lentil Loaf
- Vegan Gluten-free Cornbread
I hope you all love this vegan oil-free stuffing as much as we did!
Easy Vegan Stuffing (8 Ingredients!)
- 1 pound loaf (16oz or 455g Ciabatta bread cut into 1 inch cubes (I buy mine at Sprouts)
- 1 packed cup (160g) finely diced red onion
- 1 cup (115g) chopped celery (3-4 stalks)
- 5 large cloves garlic, minced (15g)
- 2 cups (480g) low-sodium vegetable broth
- 2 teaspoons (10g) VEGAN worcestershire sauce (I buy the vegan Annie's brand from Sprouts)
- 3/4 cup (90g) tiny pecan pieces (see pic)
- 3/4 tsp salt, separated and 1/4 teaspoon ground black pepper
- 3 tablespoons minced fresh herbs (I used 2 tablespoons sage and 1 tablespoon thyme, definitely don't omit the sage and you can use all sage if you like, it's a classic flavor in stuffing!)
- You can use another type of bread if you like that is similar in texture to a Ciabatta. Like a sourdough or french bakery loaf. You want a sturdy loaf so it holds up well and doesn't get soggy.
- I use this scale.
- First, place your cubed bread in a tray or bowl and leave to sit out at room temperature for at least 8 hours or overnight. This will dry out the bread well so it holds it's texture for the stuffing. If you skip this step, you will end up with soggy stuffing, so don't skip it. The end result stuffing should be moist and soft on the inside, but not soggy.
- After the bread has sat the designated time, add it to a greased 4 quart casserole dish. If you do not have a 4 quart dish, 2 8x8 square pans will work too. I used nonstick spray. It's important to spray your dish or otherwise the stuffing will stick bad. It's a small amount needed for this, so don't stress over this for Thanksgiving. Set aside.
- Have all of your veggies, herbs and pecans chopped and ready to go before beginning, as the next steps are quick.
- Add the onion, celery, garlic, only 1/4 teaspoon salt and 6 tablespoons (90g) water to a large pan over medium heat. Bring to a simmer and cook, stirring often, until tender and ALL the water is gone, about 5-8 minutes. Add the freshly minced herbs to the pan and stir around for about 30 seconds or so constantly until fragrant. Remove from the heat.
- To a large bowl, add the broth, pecans and cooked veggie/herb mixture. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and worcestershire sauce and stir well.
- Pour this mixture over the bread in the casserole dish. Stir for 3-5 minutes tossing well until all the bread is coated and is moist. It will seem too dry at first, but keep stirring until the liquid is no longer sitting at the bottom. This will ensure it bakes up correctly.
- Bake at 350°F (177°C) covered with foil for 30 minutes. Remove the foil and bake another 25 minutes or until the top is golden brown and the tips of the bread are crispy. Let sit 5 minutes and then serve immediately. I like to add extra minced fresh sage and thyme, but this is optional, as many find them fresh too potent. Serve with my Thyme Cabernet Gravy and you are in business!